Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Braised Lamb Shanks With Dried Fruits?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Lamb Shanks With Dried Fruits

Recipe Tags: Fruit Recipes

Date Added: January 04, 2014


2 Cups Dry White Wine 2 Cups Dry white wine or sweet Marsala wine; (up to 5)
5 Tablespoons Olive Oil 5 Tablespoons Olive oil or chili oil
4 Unit Shallots 4 Unit Shallots chopped fine
4 Unit Carrots 4 Unit Carrots cut into 1/4-inch dice
4 Unit Cloves Of Garlic 4 Unit Clove Of Garlic chopped fine
1 Unit Leek 1 Unit Leek (white and pale green part only), halved lengthwise, washed well, and chopped fine
1 Unit Bouquet Garni 1 Unit Bouquet garni composed of 1 bay leaf 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesec
1 Tablespoon Cumin Seed 1 Tablespoon Cumin seed toasted & ground
1 Teaspoon Cilantro 1 Teaspoon Cilantro crushed
6 Unit Lamb 6 Unit Lamb shanks (about 6 pounds total)
3 Tablespoons Olive Oil 3 Tablespoons Olive oil or chili oil
2 Tablespoons All-Purpose Flour 2 Tablespoons All-purpose flour
3 Tomatoes 3 Vine-ripened tomatoes chopped
2 Cups Water 2 Cups Water reserved from cooking
4 Unit Apples 4 Unit Tart apples such Jonathan
1/3 Cup Fresh Orange Juice 1/3 Cup Fresh orange juice see note
6 Unit Dried Figs 6 Unit Dried figs chopped
6 Unit Dates 6 Unit Dried pitted dates chopped
6 Unit Dried Apricots 6 Unit Dried apricots chopped
2 Tablespoons Raisins 2 Tablespoons Raisins soaked for an hour in:
1 Cup Fresh Mint Leaf 1 Cup Packed fresh mint leaves washed well, spun dry, and shredded fine
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 20 in the recipe.
View My Pantry
Recipe Tools


1. Make marinade: In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.

2. Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.

3. Preheat oven to 325 F Transfer shanks with tongs to a plate.

4. Pat shanks dry and season with salt and pepper.

5. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately.

6. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate.

7. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes.

8. Add vegetables to shanks. Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden.

9. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes.

10. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half.

11. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.

12. While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices.

13. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes.

14. Add orange juice and simmer, covered, 20 minutes.

15. Keep apple mixture warm. Arrange shanks around edge of a large platter and spoon apple mixture into center of platter.

16. Keep shanks and apple mixture warm. Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni.

17. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened.

18. Season sauce with salt and pepper and spoon over shanks.

19. Serve any remaining sauce separately. Serves 6.

Comments on Braised Lamb Shanks With Dried Fruits Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Sulfites, Figs, Garlic, Apricot, Fructose Malabsorption, Beef, Cilantro, Apple, Olive Oil allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2022 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer